45 minutes of cardio on the cross trainer today, went by so fast today! Thanks to @tonyrobbins amazing tape - How to train your brain to stay focused.
I heard it for the second time today, and still feel like I have much more to hear and learn!
Thank you @tonyrobbins for the inspiration and the minus calories 😜💦🙆🏻🙋🏻
Cutting week 2. Low carb dieting. Drinking a lot of water. Watch my story for food #inspiration .
I have been focusing on my shoulders and back for a month now. By comparing photos I can see improvement.
ALERTE COUP DE COEUR : Courez chez @organickitchenmaroc ! Des plats faits avec amour par le chef, David, qui vient vous présenter ses mets exquis à table. Une déco recherchée, cosy tout en étant unique. Mais surtout, un accueil chaleureux et pétillant : on se sent très vite chez soi. Merci à toute l'équipe pour son travail, son sérieux et son amabilité. Une vraie bouffée d'air frais (et sain) à Casa 💚
Bon courage pour la suite 😊
C O R N B R E A D
... The Healthy Version ofcourse!
Before this, I'd only ever had Cornbread once, one time at a restaurant, and I loved it (although I refused to admit it), so when I saw that @amyshealthybaking had healthified these bad boys, I immediately jumped on the recipe and got baking!
Some minor ingredient tweaks here and there... Brown Wholewheat Flour, Coconut oil spread in place of butter, organic agave Syrup in place of honey; and these 151 calorie were in place! In typical fashion, half of the loaf I supposedly made for the week has since gone walkies...Rebake Time! 😁 😆
You know what to do if you want the recipe! :)
SHEET PAN GARLIC PARMESAN CHICKEN & POTATOES
3-4 small-medium brown/russet potatoes
3 tablespoons oil, divided
4 teaspoons garlic powder
3 teaspoons Italian seasoning
1¼ teaspoons salt
¼ teaspoon pepper
⅓ cup grated parmesan cheese, plus additional for topping
3-4 boneless skinless chicken breasts
ranch dressing or ketchup, for serving
Preheat oven to 425 degrees. Lightly grease a large baking sheet pan.
Wash and dry potatoes, then slice into THIN wedges. (You should have 8-10 wedges per potato - if you cut them too thick they won't get crispy and might not cook through completely) Place potato wedges in a bowl. Drizzle with 1½ tablespoons of oil and toss to coat.
In a small bowl stir together garlic powder, Italian seasoning, salt, pepper, and parmesan cheese. Pour half of the mixture into the bowl with the potatoes and toss to combine. Set aside remaining seasoning.
Arrange potatoes on prepared pan so that none of the potatoes are overlapping and they are all laying on their side (not standing up so that the skin-side is touching the pan). Bake in preheated oven for 15 minutes. Meanwhile prepare the chicken...
Brush chicken with remaining oil, then sprinkle on both sides with remaining seasoning mixture.
After the potatoes have cooked for 15 minutes, remove them from the oven and reduce oven temperature to 400 degrees. Use a fork to flip each potato wedge over to the other side. Scoot all of the potatoes towards the edges of the pan to make room for arranging the chicken on the pan.
Return to oven for 15-20 minutes until chicken is cooked through and potatoes are fork-tender and crispy on the outside.
Top chicken and potatoes with additional parmesan cheese if desired and serve with ketchup or ranch dressing." By @cremedelacrumb1
So recently, you may have noticed that I've been trying out how veganism feels with my body. I already eat a mostly plant-based diet, and although I don't like labeling my lifestyle and what kinds of foods I can and can't eat, I've been wanting to experiment with this for a while. However, this doesn't mean that I will strictly base my diet around this for good- I just wanted to see how it feels since I've been curious about it for a long time, and to be honest I love how I have been feeling lately! If you are curious about eating a certain way, you should definitely try it out to see what works and what doesn't for your body! It's always good to experiment a little bit and get to know yourself on a deeper level☺️💕
We are doing our research in LA 🌱 On this versatile plant with healing properties 💚 Create clothing, paper, even build houses. This little guy is mega strong and grows faster than trees, don't underestimate the goodness... #marijuana#medicine#travel#vegan#LosAngeles
Straight to the point here, this was the best salmon I've ever eaten 🤗 and it was so simple. But omg delicious 😍
Other meals today were the same as yesterday: Piña colada ONO's // Grapefruit and some trail mix // Guacamole quinoa salad and an apple // Carrots, pepper and hoummus // Salmon, asparagus, longstem broccoli and brown rice (don't worry, I didn't eat all the rice!)
I haven't managed to do a workout today as my headache returned with a vengeance 😣 but I did get a walk in this morning. Feeling better now though, so may squeeze one in before bed 👍
Happy #toneituptuesday 🎉🎉